9,539 green recipes

A thick, rustic Italian-style soup loaded with penne, cannellini beans, fennel, zucchini, and summer squash simmered in vegetable broth spiked with dry vermouth. Low-fat, naturally vegetarian, and feeds 8 from one big pot in about an hour.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

Chilled penne pasta salad with julienned carrots, zucchini, green onions, and fresh basil in a light sesame-cream dressing. A vibrant make-ahead side dish.

Southern-style shrimp cakes bound with creamy white sauce and fried golden. Fresh shrimp, green onions, and a kick of hot sauce make these patties sing.

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Koorma vegetable curry with potatoes, cauliflower, carrots, and green beans in a spiced tomato sauce finished with yogurt. A mild, creamy Indian-style vegetarian curry.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

White chicken chili with great northern beans, green chiles, and cumin in a creamy Monterey Jack broth. The Tex-Mex alternative to red chili, slow-simmered to silky.

Picnic kabobs: olive-stuffed ground beef meatballs skewered with tomato wedges, green pepper, baby potato, and button mushroom, basted with French dressing. An outdoor grill classic for six.

Jack Jubilee layered Tex-Mex casserole with corn chips, Monterey Jack, green chiles, and a creamy egg-tomato sauce, topped with sour cream and cheddar. Retro potluck classic.

Quiche Ole with sharp cheddar and cayenne in a flaky pie shell, topped with a quick Spanish sauce made from green pepper, celery, and onion simmered in ketchup.

Turkey nachos layer seasoned refried beans, cumin-spiced turkey with green chilies, and melted Monterey Jack over crisp corn chips. A clever way to use leftover holiday turkey.

Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.

Fiery hot salsa fresca with diced tomato, onion, sweet yellow and green bell peppers, and three habaneros for serious heat. Brightened with cilantro, oregano, and fresh lime juice. No cooking required.

Cuban-style black bean soup with ham hocks, green pepper sofrito, cumin, and red wine vinegar. Brothy and chunky rather than pureed, garnished with sieved hard-cooked egg in classic Havana fashion.